发酵大麦麸皮提取物对HepG2细胞脂质沉积及氧化应激的缓解作用

Alleviating Effect of Fermented Barley Bran Extract on Lipid Deposition and Oxidative Stress in HepG2 cells

摘要:

该研究通过HepG2高脂细胞模型，研究植物乳植杆菌dy-1发酵大麦麸皮提取物（FBBE）对细胞脂质沉积及氧化应激的影响。结果显示，大麦麸皮经植物乳植杆菌dy-1发酵后，其蛋白含量未发生显著变化，但52 ku左右较大分子量的蛋白基本被完全水解，20~35 ku的蛋白显著增加，总糖含量降低了约28%，总酚含量增加了约42%；50 μg/mL的FBBE使高脂细胞的TG含量降低了20.30%，5、10和15 μg/mL的发酵大麦麸皮提取物中多酚组分（FBBE-PP）使细胞TG水平分别降低了16.97%、27.41%和34.92%，同时使细胞内脂滴数量显著减少，说明多酚组分是缓解细胞脂质沉积的有效成分；添加10 μg/mL的FBBE-PP后，细胞内活性氧（ROS）含量相比模型组降低了23.45%，超氧化物歧化酶（SOD）活性升高了40.80%；FBBE-PP可上调细胞ppar-α和cpt-1α的表达，下调scd-1和acc-1的表达缓解细胞脂质沉积；并上调nrf2、ho-1、sod1和cat等的表达增强细胞抗氧化应激能力。综上所述，植物乳植杆菌dy-1的发酵有助于提升大麦麸皮的降脂及抗氧化活性，其多酚组分对高脂诱导的细胞脂质沉积和氧化应激均具有显著的缓解作用。

Abstract:

In this study, the effects of barley bran extract fermented by Lactiplantibacillus plantarum dy-1 (Lp. plantarum dy-1) (FBBE) on lipid deposition and oxidative stress were investigated through a HepG2 high-lipid cell model. The results showed that, the protein content of barley bran did not change significantly after the fermentation with Lp. plantarum dy-1, but the protein with a relatively high Mw (around 52 ku) in barley bran was basically completely hydrolyzed, with the protein of 20~35 ku increasing significantly. The total sugar content was reduced by about 28% and the total phenolic content increased by about 42%. The FBBE treatment at 50 μg/mL decreased the TG content by 20.30%, whilst the polyphenols in the FBBE (FBBE-PP) at 5, 10 or 15 μg/mL decreased the TG levels by 16.97%, 27.41% and 34.92%, respectively, while reducing significantly the number of lipid droplets in the cells, indicating that polyphenol constituents were the effective components to alleviate lipid deposition in cells. After the FBBE-PP treatment at 10 μg/mL, the intracellular ROS content decreased by 23.45% and the SOD activity increased by 40.80%, compared with the model group. The FBBEPP could up-regulate the expressions of ppar-α and cpt-1α, down-regulate the expressions of scd-1 and acc-1 to alleviate cell lipid deposition, while up-regulating the expressions of nrf-2, ho-1, sod1 and cat to enhance the antioxidative stress ability of cells. In conclusion, the fermentation with Lp. plantarum dy-1 could improve the lipid-lowering and antioxidant activities of barley bran, and its polyphenol components could significantly alleviate high-fat induced lipid deposition and oxidative stress in cells.